1. Heat the oil in a heavy pan and gently cook the onion until nearly soft.

2. Add the grated courgettes and continue to cook for a minute or two.

3. Add the spinach to the onion and courgette, cover and cook for a few minutes or until the spinach is wilted.

4. Add the salmon and season to taste with the salt, pepper and lemon juice.

5. Meanwhile, cook the pasta in plenty of lightly salted boiling water according to the instructions on the pack.

6. Once the pasta is done, drain it, spoon it onto a dish or individual plates and spoon over the salmon and sauce.

7. Serve at once.

Note: Gluten and wheat-free pasta can be made from a variety of grains which not only bulk up more or less in the cooking, but take more or less time to cook.

The cooking may also be affected by how the pasta was made so always, initially, follow the instructions on the pack. However, we have found that on-pack instructions are not always very accurate so test the pasta regularly so that you do not either under or over cook it.

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